Spatchcocked Chicken with Creamy Jalapeño Sauce

Spatchcock the chicken. Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears or a sharp knife, cut along both sides of the backbone to remove it.

Flip the chicken over and press down firmly on the breastbone with the heel of your hand until you hear a crack and the chicken lies flat.

Prepare the marinade. In a blender, combine garlic, dried oregano, paprika, a bunch of cilantro, the juice of two limes, apple cider vinegar, olive oil, and salt.

Blend the marinade ingredients until smooth.

Place the spatchcocked chicken in a large bowl. Gently separate the skin from the breast meat and rub some of the marinade underneath the skin.

Pour the remaining marinade over the entire chicken, ensuring it's fully coated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to marinate.

Preheat your smoker or grill to approximately 350°F (175°C). Place the marinated chicken on the grill grates, skin-side up.

Cook the chicken until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

While the chicken is cooking, prepare the creamy jalapeño sauce. In a clean blender, combine the roasted jalapeños, garlic, another bunch of cilantro, the juice of one lime, olive oil, sour cream, mayonnaise, and a pinch of salt.

Blend the sauce ingredients until completely smooth and creamy.

Once cooked, remove the chicken from the smoker and let it rest for 10-15 minutes before carving. This helps keep the meat juicy.

Carve the chicken and serve over rice and beans. Drizzle generously with the creamy jalapeño sauce and garnish with fresh cilantro and lime wedges.